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Melon Poke Stack with Avocado-Wasabi Drizzle

Featuring a colorful combo of watermelon, honeydew, and cantaloupe, these no-fish melon poke stacks are as beautiful as they are flavorful and a light yet satisfying appetizer perfect for summer. The finely chopped cubes of melon are delicately seasoned with a zesty soy-sriracha-ginger marinade, then stacked over crisp napa cabbage. Use a 4-inch round cutter to mold the mixture into colorful stacks. A drizzle of creamy avocado-wasabi sauce adds a hit of heat and richness, perfectly balancing the cool, juicy fruit. Garnish with crunchy daikon radish and pickled ginger, if you like.

Tips

Gluten-free version: Use gluten-free tamari instead of soy sauce.

For more inspiration, check out these tasty ideas:

By Shelli McConnell ,

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Ingredients

  • 2 tablespoons brown rice vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 2 teaspoons sriracha sauce
  • 1 tablespoon finely chopped scallions
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 2 cups finely chopped watermelon
  • 2 cups finely chopped honeydew melon
  • 2 cups finely chopped cantaloupe
  • 1 medium avocado, halved, seeded, peeled, and chopped
  • ½ teaspoon wasabi paste
  • 3 to 4 tablespoons unsweetened, unflavored plant milk
  • 4 cups shredded napa cabbage
  • ¼ cup slivered daikon radish
  • Pickled ginger (optional)

Instructions

  1. In a small bowl whisk together the first seven ingredients (through garlic). Place melons in three separate bowls. Drizzle evenly with soy sauce mixture; stir to coat.
  2. For dressing, blend avocado, wasabi paste, and enough of the milk to make drizzling consistency.
  3. Arrange cabbage on plates. Place a 4-inch round cutter on top of cabbage on one plate. Spoon in a layer of each melon, pressing lightly to pack. Carefully remove cutter. Repeat on remaining plates. Top with radish and drizzle with dressing. If desired, serve with pickled ginger.
Nutritional Information:
Per serving (1 stack), 149 calories, 27 g carbohydrates, 4 g protein, 5 g total fat, 1 g saturated fat, 194 mg sodium, 5 g fiber, 20 g sugar
Note: Nutritional information is provided as an estimate only.
tags: no-cook, summer

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About the Author

Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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